Crockpot Chicken Noodle Soup

Comforting and hearty chicken noodle soup that is easy to make in the crockpot and great for a warm and healthy meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 8 cups chicken broth
• 4 carrots, peeled and sliced
• 4 celery stalks, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 8 oz wide egg noodles
• Fresh parsley for garnish

Instructions:

Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper in the crockpot

Cover and cook on low for 6-7 hours or until chicken is cooked through and vegetables are tender

About 30 minutes before serving, cook the egg noodles according to package instructions

Drain and add to the crockpot

Stir well and continue cooking for an additional 20-30 minutes until noodles are tender

Remove bay leaves and season with additional salt and pepper if needed

Serve hot, garnished with fresh parsley

Enjoy your delicious Crockpot Chicken Noodle Soup!

Rocky Road Fudge

Indulge in the rich and creamy delight of Rocky Road Fudge with this easy-to-follow recipe. This classic treat combines the goodness of chocolate, marshmallows, and nuts for a delightful taste experience.

Ingredients:

• 2 cups semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups mini marshmallows
• 1/2 cup chopped nuts e
• g
• , almonds or walnuts
• 1/2 cup chopped chocolate or chocolate chunks

Instructions:

Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal

In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter

Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully combined usually 2-3 intervals

Stir in the vanilla extract, followed by the mini marshmallows, chopped nuts, and chopped chocolate

Pour the fudge mixture into the prepared pan and spread it evenly

Chill in the refrigerator for at least 2 hours, or until the fudge is set

Once set, use the parchment paper overhang to lift the fudge out of the pan

Place it on a cutting board and cut it into squares

Serve and enjoy your homemade Rocky Road Fudge!

Paleo AIP Egg Rolls and Spring Rolls

These Paleo AIP Egg Rolls and Spring Rolls are a healthy twist on the classic Asian appetizer. Packed with colorful vegetables and wrapped in collard green leaves, they're grain-free, gluten-free, and autoimmune protocol-friendly.

Ingredients:

• 1 large sweet potato, peeled and julienned
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1/2 cup chopped mushrooms
• 1/4 cup chopped green onions
• 1 tablespoon coconut aminos
• 1 tablespoon avocado oil
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 8 large collard green leaves
• 1 cup guacamole for serving

Instructions:

Preheat the oven to 375F 190C

In a large skillet over medium heat, saut sweet potato, cabbage, carrot, mushrooms, and green onions in avocado oil until tender, about 5-7 minutes

Add coconut aminos, grated ginger, and garlic powder to the skillet, and cook for another 2 minutes

Remove the mixture from the heat and let it cool slightly

Take one collard green leaf, and place a spoonful of the vegetable mixture in the center

Fold the sides of the leaf over the filling, then roll it up tightly like a burrito

Repeat with the remaining collard green leaves and filling

Place the rolls on a baking sheet lined with parchment paper, seam side down

Bake in the preheated oven for 15-20 minutes, or until the collard green leaves are tender

Serve the Paleo AIP egg rolls and spring rolls with guacamole for dipping

Longhorn Brisket

Experience the bold flavors of Texas with this Longhorn Brisket recipe. A perfect balance of spices and slow smoking results in a tender and mouthwatering brisket that's sure to impress.

Ingredients:

• 1 whole beef brisket 12-14 pounds
• 1/4 cup kosher salt
• 1/4 cup black pepper, coarsely ground
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon cumin
• 1 tablespoon chili powder
• Wood chunks or chips oak or hickory

Instructions:

Trim excess fat from the brisket, leaving about 1/4 inch

In a bowl, combine salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne pepper, cumin, and chili powder to create the rub

Apply the rub evenly over the brisket, ensuring good coverage on all sides

Let it sit at room temperature for 30 minutes

Prepare your smoker with wood chunks or chips, bringing the temperature to 225F 107C

Place the brisket on the smoker grates, fat side up

Maintain a consistent temperature throughout the cooking process

Smoke the brisket for 1

5 hours per pound or until the internal temperature reaches 195-203F 90-95C

Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain

Serve and enjoy the flavorful Longhorn Brisket!

Paleo Banana Bread

This easy-to-make Banana Bread is gluten-free, grain-free, and Paleo-friendly. It's moist, flavorful, and perfect for a healthy treat or breakfast.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond butter
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts optional
• 1/4 cup dark chocolate chips optional

Instructions:

Grease a loaf pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Beat the eggs, almond butter, melted coconut oil, honey or maple syrup, vanilla extract, and mashed bananas together in a mixing bowl

Mix the almond flour, coconut flour, baking soda, cinnamon, and salt in a different bowl

Mix thoroughly after adding the dry ingredients to the wet ones

Add the dark chocolate chips and chopped walnuts, if desired

After filling the loaf pan with oil, level the top

Bake for 4550 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven

After letting the banana bread cool in the pan for ten minutes, move it to a wire rack to finish cooling

Enjoy your delicious Paleo Banana Bread after slicing it!

Avocado Pesto Panini Spoonful

This Avocado Pesto Panini Spoonful is a delicious and satisfying sandwich filled with creamy avocado, flavorful basil pesto, gooey mozzarella cheese, fresh tomato slices, and vibrant baby spinach. Grilled to perfection, it's a perfect blend of flavors and textures.

Ingredients:

• 1 ripe avocado, mashed
• 1/4 cup basil pesto
• 4 slices of sourdough bread
• 4 slices of mozzarella cheese
• 1 small tomato, sliced
• 1/4 cup baby spinach leaves
• 2 tablespoons olive oil

Instructions:

Spread mashed avocado on two slices of sourdough bread

Spread basil pesto on the other two slices of sourdough bread

Layer mozzarella cheese, tomato slices, and spinach leaves on top of the avocado spread slices

Close the sandwiches with the pesto spread slices, creating two sandwiches

Brush both sides of the sandwiches lightly with olive oil

Heat a panini press or a skillet over medium heat

Place the sandwiches in the panini press or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Remove from the heat, slice in half, and serve hot